Sauteed Burdock (Woowong bokkeum)
Burdock or Woowong (우엉) is a really popular root vegetable in Korea and Japan (kobo). It has many health benefits and it is even treated as a medicinal herb in some cultures such as China and India.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 burdock root ((julienned, approx. 4 cups / 1.5 lb / 1 L / 680.4 g))
- 1 Tbsp vegetable oil ((like canola))
- 1 Tbsp soy sauce
- 4 tsp sugar
- 1 Tbsp mirin ((rice wine))
- Roasted sesame seeds
Instructions
- 1
Peel the whole burdock (the root can be 2-3 ft long) and rinse. Cut off about 1 to 1 1/2 in off the woody part of the thicker end and also about 1/2 in off the bottom end. Julienne the burdock by first slicing it at an angle (3 mm thick) and then cutting those into thin strips (2-3 mm wide). You can also use a mandolin but I found that it was actually easier to cut with a knife because the burdock is so woody and hard.
- 2
As you julienne the burdock, immerse them in cold water immediately to keep it from browning and also to draw out some of the bitter taste. The water will become brown – that’s OK. Rinse the burdock in cold water and drain.
- 3
Heat 1 Tbs of oil in a frying pan over medium high heat. Add burdock and sauté for a short time (less than a minute) until every piece is coated with oil.
- 4
Lower the heat to medium and add soy sauce, mirin, and sugar. Sauté for another 7 min or so until tender. Stir them occasionally so that they are evenly cooked.
- 5
Sprinkle some roasted sesame seeds before serving.